Imported from Spain, this Chorizo is made by Fermin from the meat of Iberian hogs. Chorizo, a dry-cured sausage and, a genuinely Spanish product, is characterized by the use of smoked pimenton and garlic as the main condiments. The traditional process starts with mincing the lean pork and fat, together with the rest of the condiments, producing a uniform and consistent paste. The paste is rested in a cool place for one or two days and is then stuffed into casings. The chorizo is then cured in drying sheds, for at least a month. During this time the meat acquires a firm texture and develops an exquisite aroma.

In the dehesas, an indigenous forest of southwestern Spain, the Iberico pig, a descendent of the wild boar, still wanders free. Popularly known as the Pata Negra or Black Hoof, the Iberico roots for wild herbs, fallen acorns, and edible roots. The resulting meat is swirled with high levels of flavorful natural fats, for which this pig has gained notoriety. Savor this exquisite product with a fine red wine, good Manchego or Zamorano, and artisan bread.

Fermín USA is a joint venture between The Rogers Collection, Chef José Andrés and the Martín family of Embutidos Fermín. Embutidos Fermín is a small, family-owned firm based in Las Bautecas-Sierra de Franca in Salamanca (Castile-Leon), Spain. Since 1959, when patriarch Fermín Martín founded the company, the Martín family has been raising and slaughtering pigs to produce the highest quality jamones (hams) and embutidos (cured meats).

Really, really nice! Much softer than the Palacios brand, with a less "in your face" smoky flavor. Is it terrible that I crumbled the last of this and fried it with eggs? Perhaps, but it was delicious!